http://www.digital.lib.esn.ac.lk//handle/123456789/6 2026-06-17T03:33:18Z http://www.digital.lib.esn.ac.lk//handle/1234/17734 Performance of Different Commercial Fertilizers on Betel (Piper Betle L.) Growth Malawisinghe, M. M. N. P. Betel (Piper betle L.) is one of the commercially valuable export crops in Sri Lanka. There is a lack of scientific evidence regarding the comparative effectiveness of different commercially available fertilizers on betel growth under local field conditions. Therefore, this study was carried out to evaluate the growth performance of betel vines subjected to five fertilizer treatments. There are Jiypeong, Cocoly, POLY4, Baurs and the Department of Export Agriculture-recommended mixture. The experiment was laid out in a Completely Randomized Design (CRD) at the Intercropping and Betel Research Station, Dampelessa, with eleven replicates per treatment. Plant height, number of kanda leaves, number of pidunu leaves, total number of leaves and number of side branches were recorded at threeweek intervals. Results indicated that there was a significant variation among the treatments for all parameters except for number of pidunu leaves. Cocoly consistently produced the highest growth responses throughout the study. At the final data collection, Cocoly had the highest plant height (163.53 +2.70 cm), kanda leaves (31.91 + 2.18), total number of leaves (36.27 r2.31) and side branches (I.27 t 0.59) reflecting its strong ability to stimulate vigorous vine and leaf development. POLY4 ranked second in overall performance and was especially important for increasing plant height, while Jiypeong fertilizer resulted in moderate improvements for most of the parameters. On the other hand, the DEA-recommended mixture and Baurs fertrhzer produced the lowest growth responses in plant height, leaf production and branching. These findings cleariy show that the type of fertrlizer used has significantly affected the vegetative performance of the betel vines. In summary, the study concludes that Cocoly and POLY4 fertllizers are the most effective in ensuring strong and healthy growth of P. betle under Sri Lankan agro-ecological conditions. 2026-01-01T00:00:00Z http://www.digital.lib.esn.ac.lk//handle/1234/17733 Effect of Dietary Supplementation of Bacillus Subtilis (DSM5750) and Bacillus Licheniformis (DSM5749) on Growth Perfomances of Commercial Broilers Thathasarani, M. A. M. The main goal of this research was to understand how the economical and biological impact of commercial broiler growth performances by feeding with the supplementation of Bacillus subtilis (DSM 5750) and Bacillus licheniforzis (DSM 5749) and four key variables referring to broiler husbandry with the changes of villus height (VH) of broiler gastrointestinal tract. A total of 27\-day-old Ross 308 FF broiler chicks were randomly distributed into three separate groups with 90 chicks each. Each 90 chicks were divided randomly into six replicates each with 15 chicks. All chicks were subjected to rear under deep litter based open housing system. The experiment was laid out in a control randomized design (CRD) with having the following three treatments. The control group is designated as Treatment 0 (T0) which was given only the basal diet. The Treatment - 1 (T1) is given 4009lton and Treatment - 2 (T2) was given 500g / ton of tested probiotics added broiler diet respectively. All broiler diets in different feeding phase up to 35 days of experimental period were formulated based on Ross 308 FF Nutritional Specifications 2022. All kinds of broiler diets were free of antibiotic growth promoters (AGP) and natural growth promoters (NGP) and feed form was crumbling from day 01 to 15 days and pelleted diet since day 16 to 35 respectively. Weekly data on mortality, feed intake, body weight and feed conversion ratio (FCR) were recorded. The samples of gastrointestinai tract (Duodenum, Jejunum & Ileum) of six sacrificed broilers of each treatment at 35 days were subjected to histological studies. The results showed that inclusion of 400g/ton of tested probiotic (Bacillus subtilis (DSM5750) and Bacillus licheniforuzls (DSM5749)) had significant effects on broiler growth performances parameters concluding as broiler performance efficiency index (BPEI) and duodenal morphometry of commercial broilers over the basal diet used in control group. Further studies under equal field conditions should be conducted to confirm these results. 2026-01-01T00:00:00Z http://www.digital.lib.esn.ac.lk//handle/1234/17732 Development of Instant Soup Mix Using Curry Leaves Powder and Corn Flour Pabasara, K. R. In this study, curry leave s (Murralta koenigii) powder andmaize flour were used as the primary ingredients to create an instant soup mix. The goal of the study was to combine the useful qualities of curry leaves with a product that is wholesome and palatable. The control formulation (Tr) consisted of 60% corn flour (CF),20% lentil powder (LP) and20o/o spice mix (SM).To evaluate the effect of replacing corn flour with curry leaf powder (CLP), four treatment formulations were developed in which only the percentage of corn flour and curry leaves powder was varied, while lentil powder and spices mix were kept constant at 20o/o each. The treatments were as follows: Tz (50% cF and 10% cLP),Tt (40o/o cF and 20% 1LP),T+ (30o/o cF and 30% cLP), and Ts (20% CF and 40% CLP). Thirty semi-trained panelists participated in a sensory evaluation to identiff the most acceptable formulation in terms of color, flavor, taste, texture, and general acceptability. Tz demonstrated the best overall acceptance based on sensory results. Physical characteristics were measured, including bulk density, color' and water absorption capacity. Through proximate analysis, the contents of moisture, fat, frber,protein, carbohydrates, and ash were assessed. By calculating the Total Plate Count (TpC) and Yeast and Mold Count (YMC), microbiological quality was evaluated. Overall, the formulated instant soup mix can be considered a wholesome and health promoting product suitable for daily ssn5un"'ption. 2026-01-01T00:00:00Z http://www.digital.lib.esn.ac.lk//handle/1234/17731 Formulation and Evaluation of Finger Millet Based Smoothie Powder Wiyh Aromatic Spices Perera, U. O. L. Finger millet (Eleusine coracana), commonly known as "Kurakkan" in Sri Lanka, is one of the most ancient and nutritious cereal grains, rich in calcium, iron, dietary fiber, and essential amino acids. This study was carried out to formulate and evaluate a finger millet-based smoothie powder incorporated with aromatic spices such as cinnamon and cardamom along with milk powder, to improve its sensory and nutritional properties. Five different treatments (Tr-Ts) were prepared by varying the proportions of finger millet flour and milk powder. All treatments contained constant levels of other ingredients. The formulated smoothie powders were subjected to sensory evaluation using a seven-point Hedonic scale to assess texture, colour, flavour, taste, and overall acceptability. Based on the sensory scores, Treatment 2 (Tz), which contained 20 g of finger millet flour and 100 g of milk powder, was selected as the best formulation. Physico-chemical results showed thatTz had a pH of 6.45, bulk density of 0.58 glcm', water absorption capacity of 1.45 glg, and total soluble solids of 17.63"Brix. Proximate analysis revealed 4A3% moisture, 23.}|%protein, 17.50o fat,0.54oh fiber, and 5'55% ash. Microbial results were within acceptable limits, confirming product safety. The inclusion of finger millet flour improved the fiber and carbohydrate content, while milk powder contributed to protein and energy value. The aromatic spices enhanced the antioxidant properties, natural flavour, and consumer appeal of the product. The findings indicated that the combination of finger millet with milk powder and aromatic spices produced a nutritious, convenient, and sensory-acceptable smoothie powder. This product can be introduced as a healthy functional beverage while promoting the utilization of traditional grains and locally available spices in Sri Lanka. 2026-01-01T00:00:00Z